By Sophie Wright
A rich paste made of liver, pork, game or other meats, cooked in a terrine (a ceramic baking dish similar to a loaf tin) or wrapped in pastry and cooked. Fish can also be used as the basis of a pâté, combined with soft cheese, mayonnaise or soured cream. Pâté can be smooth or coarse and is delicious simply spread on warm toast or crusty bread. It can also be used as a component in main dishes such as Beef Wellington in which fillet steaks are spread with a type of mushroom pâté (duxelles) and enclosed in pastry.
Smoked mackerel pâté
Luxury chicken liver pâté
Chicken liver pâté
See all recipes for pâté (21)
Beef Wellington with wild mushroom Madeira sauce
Venison wellington
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